Boeuf En Daube Classic French Beef Burgundy Stew Bourguignon Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BOEUF EN DAUBE - FRENCH BEEF BURGUNDY IN THE CROCK POT



Boeuf En Daube - French Beef Burgundy in the Crock Pot image

A delicious & heady combination of good red wine, prime beef, smoked bacon, dried orange, shallots, garlic & cepes - dried forest mushrooms! A traditional French recipe with a twist - cook it in the crock pot for ease and convenience. Wonderful in the depths of winter, but equally lovely with crisp salads,crusty bread & baked potatoes during the summer - the addition of orange making it a lighter beef dish than the more usual Beef Daube or Beef Burgundy. An excellent choice for a family reunion or celebration, as it is VERY well behaved! It also freezes well and is a great pie filling idea.

Provided by French Tart

Categories     Stew

Time P1DT1h30m

Yield 8-12 serving(s)

Number Of Ingredients 17

5 lbs prime beef, cubed & trimmed of fat
1 lb shallot, peeled
4 -6 garlic cloves, peeled & chopped finely
1 bunch fresh thyme
2 -4 bay leaves
750 ml Burgundy wine
1 -2 tablespoon olive oil
1 lb lardons, Smoked Bacon pieces
1/2 ounce dried cepes, soaked for 1 hr
6 -8 pieces dried orange peel, see method
1 tablespoon soft brown sugar
sea salt
fresh ground black pepper
1 -2 tablespoon cornflour, for thickening
2 tablespoons cognac
2 -4 sun-dried tomatoes, drained & chopped finely (optional)
1 (8 ounce) can chopped tomatoes (optional)

Steps:

  • Marinade the beef with the herbs, shallots & garlic over night in the bottle of red wine.
  • Drain and put the wine to one side.
  • In a large skillet or fryng pan, sear & brown the beef pieces over a high heat in the olive oil until nutty & brown. Do not overcrowd the pan!
  • Place browned beef into the crock pot or cast iron Le Creuset Casserole Dish.
  • Fry the lardons or chopped bacon pieces until crispy & golden brown. Drain & add to the beef.
  • Brown the shallots & garlic in the bacon fat & add to the beef & bacon.
  • Add all the other ingredients, except the cornflour, to the crock pot including the reserved wine.
  • (Add the tinned tomatoes & sun dried tomatoes at this stage too if you are using them.).
  • Cook on automatic or High for 4 hours and Low for up to 6 hours.
  • (For conventional cooking - pre-heat oven to 175 degs C or 325 degs F or gas mark 3 and cook SLOWLY for approximately 4 to 6 hours; check towards the end, the meat should be extemely tender - you MUST not be tempted to cook it quicker, it will be tough!).
  • Towards the end, blend & mix the cornflour with a couple of spoons of the stock in the crock pot & add to the beef, stirring well. It should not be TOO thick but just like a glaze or thickened jus. Add the cognac at this stage as well - sirring into the daube.
  • Serve with Green Beans, Mashed, Steamed or Pureed Potatoes during the colder months OR with a selection of salads, crusty French bread & Pasta during the warmer months. The excess sauce can be used or saved as a fantastic gravy or stock later!
  • THIS IS BETTER MADE 24 HOURS BEFORE EATING!
  • Freezes beautifully - I always make a large batch and then freeze some.
  • NOTE:If you cannot buy sun dried orange peel, make your own, it's VERY easy! Peel some oranges with a swivel head vegetable peeler or parer, be careful not to peel the pith. Spread outside on a rack in the full sun and leave to dry for about 2-4 hours. Weather permitting of course - otherwise dry in an airing cupboard or a very LOW oven overnight.Store in an airtight jar for up to 2 years.
  • If you are really stuck - just grate some fresh orange peel into the daube, it will not have the same intensity as dried peel, but it will work!

BOEUF EN DAUBE - CLASSIC FRENCH BEEF BURGUNDY STEW (BOURGUIGNON)



Boeuf En Daube - Classic French Beef Burgundy Stew (Bourguignon) image

Rich, savory stew of prime beef in red wine and cognac with traditional French herbs, pearl onions, garlic, mushrooms, bacon and dried orange: a French classic! A rustic country bread for mopping the juices, a tossed green salad, a platter of cheeses, and a nice bottle of red wine are all you need to round out this fabulous meal in true French style. Bon appetit! Adapted from Williams-Sonoma. Notes: Can be made in the crock-pot. I like to make this in advance, as it tastes better the second day. Occasionally I've reduced the marinade time to just an hour or two, and it still turns out fine. Freezes and reheats beautifully, and leftovers make a lovely shepherd's pie see my recipe #355446 #355446.

Provided by BecR2400

Categories     Stew

Time P1DT1h

Yield 6-8 serving(s)

Number Of Ingredients 23

3 1/2 lbs boneless prime lean stewing beef, trimmed and cubed in 2-inch pieces
4 tablespoons cognac
2 whole cloves
4 garlic cloves, peeled and chopped
12 ounces white pearl onions, peeled
2 medium carrots, peeled and sliced
2 stalks celery, sliced
1 large bay leaf
1/2 teaspoon crushed dried sage
1 teaspoon crushed dried thyme
3 tablespoons fresh parsley, chopped
1/4 teaspoon fresh coarse ground black pepper
1 teaspoon dried orange peel, finely chopped
1 (750 ml) bottle Burgundy wine
12 ounces fresh baby bella mushrooms, halved (can use button mushrooms or 2 oz. dried porcini cepes)
3 ounces cured unsmoked bacon such as pancetta, diced (regular bacon or lardons is fine)
kosher salt
fresh ground pepper
2 cups beef stock or 2 cups beef consomme
1 pinch sugar
2 tablespoons tomato paste
1 cup diced tomato (optional)
10 whole pimiento-stuffed green olives (optional)

Steps:

  • In a large non-reactive bowl, combine beef, Cognac, cloves, garlic, onions, carrots, celery, bay leaf, sage, thyme, parsley, 1/4 teaspoon coarsely ground black pepper, orange peel, wine, and mushrooms. Cover and refrigerate overnight or for up to 2 days, stirring from time to time.
  • Bring the meat and vegetables to room temperature. Drain, reserving the marinade.
  • Blot the beef and veggies dry with paper towels.
  • Preheat oven to 325F/175°C.
  • In a large heavy oven proof dish (such as a cast iron dutch oven or Le Creuset), fry the bacon over medium heat until it renders its fat, about 3-5 minutes. Using a slotted spoon, remove the bacon to paper towels and reserve.
  • Working in batches so as not to overcrowd the pan, add the meat and vegetables to the fat in the pan, and brown them on all sides over medium heat, seasoning with salt and pepper as they brown, about 7 minutes per batch.
  • Transfer to a platter. Add the marinade to the pot, and bring to a boil over high heat. Reduce to medium heat and simmer until the liquid is reduced by one-third, about 8 minutes. Skim off the foam from the surface. Add the stock or consomme, and simmer another 8 minutes, until reduced again by one-third. Stir in the pinch of sugar and the tomato paste, (and add the diced tomatoes and green olives now, if using).
  • Return the meat, vegetables and reserved bacon to the pot. Cover and bake in the oven until the meat is tender, 2 1/2-3 hours. -OR- alternately, at this stage you can cook in the crock-pot on LOW heat 8 to 10 hours, or on HIGH heat 4 to 6 hours.
  • Serve with a rustic bread for mopping the juices, along with a green salad and a platter of cheeses.
  • Freezes and reheats beautifully. Leftovers will make a lovely Cottage-Shepherd's Pie a la Provencale, see my recipe #355446.

CLASSIC BEEF BURGUNDY STEW



Classic Beef Burgundy Stew image

A hearty stew with garlic, and fresh vegetables. Recipe courtesy of Sorensen's a historic resort in the Sierra Nevada. Time is an estimate.

Provided by cookiedog

Categories     Stew

Time 2h45m

Yield 8-10 serving(s)

Number Of Ingredients 17

4 tablespoons butter or 4 tablespoons margarine
5 -6 garlic cloves
pepper
3 lbs stew meat, fat trimmed and cut into bite-size pieces
3 cups red Burgundy wine
1 tablespoon beef base or 1 tablespoon bouillon
3 cups beef consomme or 3 cups beef broth
1/2 large onion, cubed
2 celery ribs, sliced
1 1/2 tablespoons dried parsley
2 tablespoons dried basil
2 bay leaves
garlic salt, to taste
3 -4 carrots, peeled and sliced diagonally
6 red potatoes, peeled and chopped into bite-size pieces
5 -6 mushrooms, sliced
2 tablespoons cornstarch

Steps:

  • Melt butter in a large skillet over medium heat. Add garlic and pepper. Add beef in batches and brown thoroughly.
  • Put beef into a soup pot with wine, beef base, consomme, onion, celery, parsley, basil, bay leaves and garlic salt. Bring to a boil, lower heat, cover and simmer for 45-60 minutes, until meat is tender.
  • Add carrots and potatoes; simmer until tender. Add mushrooms and cook a few minutes longer until mushrooms are cooked through. Adjust seasonings, to taste.
  • To thicken, mix cornstarch with enough water to form a smooth, slightly thick mixture; stir into stew, remove from heat and serve.

CLASSIC FRENCH BEEF BOURGUIGNON



Classic French Beef Bourguignon image

Classic French Beef Bourguignon is one of my favorite meals. Here's the recipe I use. It's the best one I've tried. It's from another site (allrecipes) and was submitted by Teri Smith. It's very easy to do but allow plenty of time for it to bake (3 hours total).

Provided by Realtor by day

Categories     Stew

Time 3h20m

Yield 4 serving(s)

Number Of Ingredients 14

1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
2 lbs cubed stew meat
4 tablespoons butter
1 onion, chopped
2 carrots, chopped
2 garlic cloves, minced
2 cups red wine
1 bay leaf
3 tablespoons chopped fresh parsley
1/2 teaspoon dried thyme
1 (6 ounce) can sliced mushrooms
1 (16 ounce) can onions

Steps:

  • In a small bowl, combine the flour, salt and ground black pepper. Coat the beef cubes with this mixture.
  • Melt the butter or margarine in a large skillet over medium high heat. Add the meat and brown well on all sides. Pour this into a 2 quart casserole dish.
  • Return the skillet to the heat and add the onion, carrots and garlic to it. Saute for 5 to 10 minutes, or until onion is tender. add the wine, bay leaf, parsley, thyme, and liquid from the mushrooms. Pour over meat.
  • Bake, covered, at 350 degrees F (175 degrees C) for 2 1/2 hours. Remove cover, add canned onions and mushroom crowns, and bake for 30 more minutes.

BEEF BOURGUIGNON



Beef Bourguignon image

Like coq au vin, its sister dish from the Burgundy region of France, beef Bourguignon is a stew of meat slowly simmered in hearty red wine along with pearl onions, mushrooms and crisp, cubed bacon. Use a good wine here, something simple but drinkable. It makes all the difference in the finished dish. As with all beef stews, this one is best made a day or two ahead; don't sauté the mushrooms and onions until just before serving. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.

Provided by Melissa Clark

Categories     dinner, roasts, soups and stews, main course

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 17

3 pounds beef chuck or other boneless stewing beef, cut into 2-inch cubes and patted dry
2 1/4 teaspoons kosher salt, more to taste
1/2 teaspoon freshly ground black pepper
5 ounces lardons, pancetta or bacon, diced (about 1 1/4 cups)
1 onion, finely chopped
1 large carrot, sliced
2 garlic cloves, minced
1 teaspoon tomato paste
2 tablespoons all-purpose flour
1 750-milliliter bottle of red wine
1 large bay leaf
1 large sprig of thyme
8 ounces pearl onions, peeled (about 12 to 15 onions)
8 ounces cremini mushrooms, halved if large (about 4 cups)
1 tablespoon extra-virgin olive oil
Pinch sugar
Chopped flat-leaf parsley, for garnish

Steps:

  • Season beef with 2 teaspoons salt and 1/2 teaspoon pepper. Set aside for at least 30 minutes at room temperature, or chill in the refrigerator for up to 24 hours.
  • In a large Dutch oven or heavy-bottomed pot with a tightfitting lid, cook lardons over medium-low heat until fat is rendered and lardons are browned and crisp, about 10 to 15 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Reserve fat in pot.
  • Heat oven to 350 degrees. Raise heat under pot to medium-high and cook until fat is starting to smoke. Lay half the beef cubes in a single layer in the pot, leaving space between pieces. Cook until well browned on all sides, 10 to 15 minutes; transfer pieces to a plate as they brown. Repeat with remaining beef.
  • Reduce heat, if necessary, to prevent burning. Stir in onion, carrot and remaining 1/4 teaspoon salt and cook until soft, about 10 minutes, stirring occasionally.
  • Stir in garlic and tomato paste, and cook for 1 minute. Stir in flour, cook for 1 minute, then add wine, bay leaf and thyme, scraping up brown bits at bottom of pot. Add browned beef and half the cooked lardons back to pot, cover, and transfer to oven. Let cook until beef is very tender, about 1 1/2 hours, turning meat halfway through.
  • Meanwhile, in a large skillet set over high heat, combine pearl onions, mushrooms, 1/4 cup water, the olive oil and a pinch each of salt, pepper and sugar. Bring to a simmer, then cover and reduce heat to medium, cooking for 15 minutes. Uncover, raise heat to high, and cook, tossing frequently, until vegetables are well browned, 5 to 7 minutes.
  • To serve, scatter onions and mushrooms and remaining cooked lardons over stew, then top with parsley.

Nutrition Facts : @context http, Calories 666, UnsaturatedFat 14 grams, Carbohydrate 38 grams, Fat 23 grams, Fiber 6 grams, Protein 57 grams, SaturatedFat 8 grams, Sodium 1075 milligrams, Sugar 15 grams, TransFat 1 gram

More about "boeuf en daube classic french beef burgundy stew bourguignon recipes"

ULTIMATE BEEF BOURGUIGNON - THE DARING GOURMET
Nov 17, 2022 We’re giving the classic beef bourguignon a major flavor boost with an added technique and a “secret” ingredient that takes this already …
From daringgourmet.com
  • Working in batches add the beef, a few pieces at a time, browning generously on all sides. Transfer to the bacon and set aside.
  • Add the onions and cook over medium-high heat until golden, adding a little more oil if necessary. Add the garlic and saute for another minute.


DAUBE DE BOEUF: SLOW-COOKED FRENCH BEEF STEW RECIPE
Details. Cuisine: French. Recipe Type: Main. Difficulty: Hard. Preparation Time: 60 mins. Cooking Time: 360 mins. Serves: 8. Step-by-step. Marinating the beef the day before: trim any rind …
From lovefood.com


BOEUF BOURGUIGNON: BURGUNDY BEEF STEW RECIPE
Mar 3, 2012 This Burgundy beef stew cloaked in light amber is only slightly less relaxing than a quick and easy chicken soup. The stew turned out rich in texture and deep in flavour, that was induced by the cognac I used instead of …
From honestcooking.com


TO THE LIGHTHOUSE’S BOEUF EN DAUBE - GOOD FOOD STORIES
Dec 8, 2021 Recreate the famous boeuf en daube recipe from Virginia Woolf's To the Lighthouse with this savory French beef stew with red wine.
From goodfoodstories.com


BOEUF BOURGUIGNON (BEEF STEW WITH RED WINE) RECIPE - SERIOUS EATS
Aug 13, 2024 Classic boeuf Bourguignon, the French beef stew made with red wine, mushrooms, pearl onions, and bacon, is arguably the world's greatest beef stew. Here's how …
From seriouseats.com


CLASSIC BEEF BOURGUIGNON - LE CHEF'S WIFE
Dec 11, 2022 This Beef Bourguignon, or "Boeuf Bourguignon" dish is one of the grand classics of French Cuisine, for good reason. Tender chunks of braised beef that melt in your mouth. A rich, winey sauce that envelops the beef and …
From lechefswife.com


BOEUF BOURGUIGNON (FRENCH BEEF STEW) - CHEW OUT LOUD
May 24, 2024 What is Boeuf Bourguignon? Boeuf Bourguignon is essentially a really great beef stew, taken up a notch with a few simple tricks. It’s a French beef stew braised in a deep red wine and beef stock. It’s different from …
From chewoutloud.com


BEEF BOURGUIGNON (BEEF BURGUNDY) - RECIPETIN EATS
Feb 3, 2021 Considered by many to be the mother of all stews, Beef Bourguignon is a French dish made with beef, bacon lardons, carrots, onions and mushrooms slow cooked in a rich red wine sauce.
From recipetineats.com


JACQUES’S BEEF BOURGUIGNON - TASTE OF FRANCE
Nov 3, 2022 As the days are getting colder, and the evenings darker, nothing is more heartwarming than a wholesome bowl of warm beef bourguignon. This is a cosy dish to share with family and friends after a long walk on crispy autumn …
From tasteoffrancemag.com


CLASSIC FRENCH BEEF BOURGUIGNON
Jan 17, 2021 Fork-tender beef in a rich red-wine gravy nestled with veggies makes the Beef Bourguignon one of the most acclaimed French recipes around the world. As its name suggests, this beef stew originates from …
From pardonyourfrench.com


CLASSIC FRENCH BEEF DAUBE RECIPE | DELICIOUS. MAGAZINE
Mar 12, 2018 A classic and comforting beef daube recipe by Valli Little that sees beef steak slow-cooked in brandy, wine and stock until melt-in-your-mouth.
From deliciousmagazine.co.uk


BOEUF BOURGUIGNON (BURGUNDY-STYLE BEEF STEW) - SAVEUR
With its brisk acidity, a good-quality pinot noir from France’s Burgundy wine region marinates and tenderizes the meat and structures the flavor of the sauce in this classic French beef...
From saveur.com


BEEF DAUBE RECIPE (PROVENçAL STEW) | THE KITCHN
Sep 15, 2021 This classic beef daube recipe comes together in one pot for an easy and comforting dinner.
From thekitchn.com


BOEUF EN DAUBE - CLASSIC FRENCH BEEF BURGUNDY STEW …
Get full Boeuf En Daube - Classic French Beef Burgundy Stew (Bourguignon) Recipe ingredients, how-to directions, calories and nutrition review.
From recipeofhealth.com


BEEF BOURGUIGNON RECIPE – WELLPLATED.COM
Aug 28, 2024 Erin Clarke. Last updated on August 28, 2024. Help us out! Review . Jump to Recipe Save Recipe. This post may contain affiliate links. Beef Bourguignon pairs fall-apart tender beef with vegetables, all simmered in a …
From wellplated.com


Related Search